Pavlova with Cherry and Amarena

Pavlova is the dessert of my heart. A simple meringue topped with whipped cream and fresh fruit is one of the most decadent  desserts for me. Pavlova has been the dessert for many important celebrations in my life and I decided to make Pavlova with Cherry and Amarena for Mother’s Day, definitely a day to celebrate!

Pavlova is named after a Anna Pavlova, a Russian ballerina, and it seems that it originated in Australia or New Zealand, during one of her tours. While there are many versions about its origin, we can certainly agree that Pavlova is ethereal and graceful like a ballerina.

This version is topped with whipped cream, cherry and amarena, a big, juicy kind of Italian cherry…here’s my Italian twist! I have to confess that this is the first time I’ve attempted to make this cake and I adapted the recipe from Zoe bakes to create my Italian version. Unlike Zoe, mine has many imperfections, but I wanted to post it as is, without photoshop, because if it’s not perfect this time, it will be next time.

Why you will love this recipe

– It’s definitely a showstopper, perfect for an occasion.

– It only requires a few ingredients.

– You can change the fruit topping to your liking and create different combinations depending on the season!

– It’s ideal for anyone on a gluten-free diet.

– Pavlova is a dessert for all the senses: beautiful to look at – mine may not be yet! – With a subtle vanilla scent, a fragrant sound when you cut into it, and a great combination of texture between the hard shells of the meringue, the soft touch of the cream and the plump texture of the sweet fruit.

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Pavlova with cherry and amarena Ingredients

For the Meringue

Egg whites: this is the base for this gorgeous cake! Make sure your eggs are fresh and at room temperature.

Sugar: You can dose the sugar to your taste. Superfine sugar is best as it dissolves better while you are beating the eggs and prevents the pavlova from bursting.

Water and vinegar: The water makes the pavlova softer on the inside but a crisp shell, while the vinegar helps whip the eggs into a smooth froth.

Cornstarch: It helps you cut them easily and prevents your meringue from shrinking (very important!).

Vanilla: I love using vanilla powder as I believe it gives a stronger taste than the syrup and in addition is definitely more natural.

For the topping:

Whipped cream: I whipped the cream until it reached the right consistency. I didn’t add sugar because I think the meringue and fruit already add enough sweetness, but you can add ½ to 1 cup of sugar if you like.

Cherries: If you want to know more about Italian cherries, read here. Cherries are a great combination because they are sweet and tart, so the flavor of the pavlova won’t be completely sweet.

Amarena: These are an Italian variety of cherry that is bigger and a bit less sweet. Usually they are soaked in a sweet syrup creating a fantastic contrast between the bitterness of the fruit and sweetness of its syrup. They are plump and I recommend you to use this Italian brand here.

How to make Pavlova with Cherry and Amarena

Step 1. MAKE THE MERINGUE:

Start by preheating the oven to 275°F (135°C). Beat the egg whites with the salt to medium stiff peaks. Add the water while beating the eggs on low speed. Add the sugar and continue beating until stiff peaks form.

At this point add the vinegar, cornstarch and ground vanilla. Transfer the meringue mixture to parchment paper and carefully draw vertical flat lines from bottom to top to shape your pavlova.

Bake the meringue for 60 minutes or until begins to turn a pale color, then reduce the heat to 250°F and continue baking for 45 minutes to 1 hour. Turn off the oven and DO NOT OPEN THE DOOR. Let the meringue cool in the oven for 2 hours.

Add the topping ONLY BEFORE SERVING or your pavlova will be soggy.

STEP 2. MAKE THE TOPPING AND ASSEMBLE IT

Whip the cream until stiff peaks form. Pour the whipped cream into the center of your crown and then add the amarena cherries and fresh cherries.

Bring it to the table or on your cake stand…MANGIA and ENJOY it!

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OTHERS RECIPES YOU MIGHT LIKE

– Strawberry Tart with Mascarpone Cream

– Mini Cherry Tiramisu Pots

Serving and Storing Suggestions

Mother’s Day is just around the corner, so why treat your mum with a fully dedicated seasonal lunch? Start with a light appetizer such as Strawberry Ricotta Bruschetta. Bring to the table a delicate main such as Beet Ravioli filled with Goat cheese and Ricotta and let her indulge with a Pavlova.

I recommend eating it within a day, as it has a tendency to get a bit mushy if kept in the fridge.

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Which wine to pair with Pavlova with Cherry and Amarena?

My top pairing suggestion is Spumante d’Asti Moscato, a white sparkling sweet wine from the Piedmont region of Italy. Its citrusy notes add some acidity, while the orange blossom notes enhance the sweetness of the cake.

Another option – a little more adventurous, but a little harder to find – would be Recioto of Gambellara, a gorgeous white sweet wine from the Veneto region. Its notes of ripe fruit and vanilla pair perfectly with the pavlova. This wine also brings a certain minerality that will cut through the sweetness of the dessert. Recioto di Gambellara is not to be confused with Recioto from Valpolicella, which is a red sweet wine.

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